Slice mushrooms and roughly cut up some sweet pepper. Sauté these in a few tablespoons of water. Add in about two tablespoons of coconut aminos (got mine from Trader Joe’s — least expensive brand that I’ve found). Shake in spices of your choice — I like Alden Mill’s Garlic-Pepper but when I don’t have that I use an Italian seasoning mix along with a bit of black pepper.
Often I add onions – depends on my mood!
This is good all by itself or added to a tossed salad or drizzled over mashed potatoes or rice.
(If you accidentally cook it a little to long and the water seems to disappear, add in some more water and this will pick up any dried spices and mushroom bits and it probably will taste even better.)
Good stuff — and easy to throw together.
Posted in Eat to Live, Eating to Live - Living Healthy, Gluten-Free, Health, Just Good Food, Quick Recipe, RECIPES, Vegan, Vegetarian
Tagged food, Photo, Photos, RECIPES
I have given yoga a break and I do feel the loss as far as the structure and consistency.
It was definitely a great way to build strength and balance and I am grateful to my yoga instructor…
……and yet… after about four years, I found myself becoming increasingly impatient with the whole thing;
I felt somewhat annoyed that I mostly didn’t feel centered and calm and deeply moved at the appropriate times.
And the hour sessions were long!
I finally started wearing a watch because it helped me deal with the timing of it better — –felt a little disturbing to not know how much time remained in the session. (Don’t they deprive people of a sense of time in order to punish them or make them talk — give with the information?)
I wanted to feel more enlightened instead of slightly skeptical about the presentation – some things seemed just made up and I had to ask how is it possible to breathe into my thigh or some equally impossible task.
I still do some yoga on my own as part of daily exercise; because I think it has value but it got to be an expense I couldn’t justify . “I will help you reach spiritual, ethereal heights and you can pay me by the month.” Our yoga instructor taught me a lot and of course she deserved to get paid but there was an unnecessary pretense of being above all the economic realities.
Note: One thing that would have made yoga less appealing would be to have a goat jump on my back.
Looks so good! Had to share it 🙂
Here’s a re-post from way back in 2012 when I first started this blog: Ever wonder after a tiring day at work, what’s for dinner? Once in awhile I find myself wandering through my depleted larder without a plan. Today I found a large russet potato, waiting patiently in the dark cabinet. All I […]
via Dinner in 15 Minutes Flat — Melanie daPonte
2 large cloves of garlic
2 medium potatoes
1 cup more of less of vegetable broth
3/4 cup of onions
1 cup of roughly cut orange sweet peppers
1/2 cup of diced celery
2 carrots rough cut or however you like
1 teaspoon of dried thyme (or to taste)
1/2 teaspoon of onion powder
1/2 teaspoon or so of dried basil
1/2 teaspoon or so of dried oregano
1/2 cup peas
1/2 cup corn
1/2 cup left-over marinara sauce
Salt and pepper to taste
I don’t mean to be a reduntant blogger but soup is so good and so easy that I keep posting slightly different recipes. For this one, I didn’t saute anything! I just threw things into the pot.
I started out by boiling a few russet potatoes. I cooked these with two large cloves of garlic (used a garlic press). Instead of draining the water, I removed the potatoes and used the water for a soup base. I also added a cup or so of low-sodium vegetable broth.
(I used the remaining potatoes for mashed potatoes one day and fried potato slices the next.)
I threw in onions, orange pepper, carrot, celery… in fact all of the other ingredients.
Once they simmered for a few minutes, I added some frozen corn and peas and a little salt and pepper.
Sky’s the limit. Add in whatever you have on hand….like zucchini or beans.
Just one more thing: I included a 1/2 cup or so of leftover spaghetti sauce…it added a good tomato-y flavor!
And damn, baby, that’s good!
Posted in Eat to Live, food, Gluten-Free, Just Good Food, Photos, RECIPES, thoughts, Vegan, Vegetarian
Tagged food, Photos, RECIPES
My daughter is 41 years old!!!
Which, by my calculations,
makes me a touch older,
truth be told.
It seems unlikely….and yet…there it is —
I am in a new age category, and gee whiz
though I feel grateful as I write this text
because I like seeing what will happen next
I’m also kind of a ‘fraidy cat
so I peek around the corner to see where I’m at
and although nothing is ever quite crystal clear
it turns out I’m standing, still standing right here
in the middle
of the beginning
of the rest of my life
A good place to be
At last, it’s a COOL summer morning — so I’m baking!
Then I’ll take a walk and then I’ll read a book.
This is a good feature of retirement — I can go with the flow of the seasons.
3 cups blueberries (I used frozen)
1 cup peaches-rough cut (I used 1 fresh peach)
1 tablespoon lemon juice
1/4 cup sugar — brown or white granulated (I like the fruit to be less sweet)
3 tablespoons instant tapioca
1/8 teaspoon cinnamon
A pinch of salt
A pinch of allspice
Cover and cook on low simmer for about 20 minutes, stirring occasionally.
1/4 cup Quaker Oats (Gluten free minute oats)
1/4 cup gluten-free flour (I used King Arthur Measure for Measure Flour — another option is to finely grind up the oats)
2 tablespoons dark brown sugar
1/8 cup ground flax
1/8 teaspoon cinnamon
1/8 cup butter or oil or Earth Balance (this time I used 1 tablespoon butter and then filled in rest of the 1/8 cup with canola oil)
Cut oil into dry ingredients until you achieve crumbly texture (I use my fingers for the final blending)
Pour fruit into very lightly greased baking dish, sprinkle dry mixture on top
Bake for 30 minutes at 425 degrees or until bubble and a browned.
Four servings — more or less
This gallery contains 8 photos.
2 tablespoons chili powder
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/4 teaspoon each of dried thyme, onion powder and garlic powder
1/2 teaspoon of dried basil
Salt and pepper to taste
Two cloves chopped or smooshed garlic
Red pepper — rough cut
One small Vidalia onion
4 oz of mushrooms – sliced
Box of Pomi chopped tomatoes
One can of pinto beans
16 oz or so of vegetable broth (I used Trader Joe’s)
Saute onions, pepper and mushrooms then combine with all other ingredients and let it simmer! It will be good.
Serve with a sprig of fresh parsley or cilantro
I added a dollop of Vegenaise mayo to my bowl because I like it and it adds a creamy texture
Today I wonder if I will ever just relax
I wake up in the morning feeling tired
Go to bed feeling the same way.
I ain’t nuthin’ but tired. Yeah, I’m just tired and bored with myself. Hey there baby I could use. just a little help
Wait, I just lapsed into a Bruce Springsteen song.
Meanwhile, I dreamed I had to maneuver through lot of obstacles to get somewhere — rocky stuff and hills that a person could easily fall off of and I seem to have made it through; but what was the point? I do not know.
Maybe it was that you can make it through the things you see as trouble.
You are strong. It’s not that the obstacles won’t be there. It’s that you will handle it.
Maybe it was a psychic thing — a few months after that dream, I broke my wrist on Mount Vesuvius! And I handled it! Coincidence? Non lo so.